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Drinks and Coctails Recipes

  Added: Oct 31, 2008  •  Visited (593)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fish Pudding
(Fiskegrot)
Molded into balls this is called "fiskeboller". Baked in a loaf it is called "fiskegrot". The Norwegian table would not be without this basic form of fish.

What You Need:
  • 2˝ pounds lingcod fillets, skinless and boneless, or any other fresh cod
  • 2 tablespoons potato starch
  • 2 teaspoons salt
  • White pepper to taste
  • Dash of ground nutmeg
  • 2 eggs
  • 1/3 cup butter (room temperature)
  • ˝ cup warm cream (use a microwave)
  • 1 cup warm milk (use a microwave)

  • How To Cook:
    1. Place the fish in a food processor and process until smooth. You may have to do this in 2 batches. Remove it to the bowl of your electric mixer.

    2. Add the potato starch, seasonings, and eggs, 1 at a time, beating in thoroughly. Add the butter and then the cream and milk, beating until light and fluffy.

    3. Place the mixture in a buttered loaf pan, cover with foil, and then place the pan in a large pan of hot water. The water should come 2 inches up the side of the fish pan. Bake in a 350°F oven for about 1 hour.

    4. Slice and serve with a Cream Sauce (page 339). Or you can serve it with fried onions instead. 1 love it sliced and lightly fried with onions. You can also mold the fish batter into small balls and poach them in fish stock.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Norway
    Main Ingredient » Fish » Cod
    Main Ingredient » Dairy » Milk
    Main Ingredient » Dairy » Cream
    Dish » Appetizers

     





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